- Shortcrust pastry:butter
375 g
- icing sugar
375 g
- egg yolks
500 g
- whole eggs
2
- flour
1 kg 5
- vanilla
- Frozen raspberries
1 kg
- Passion apparatus:whole eggs
8
- caster sugar
200 g
- passion fruit juice
500 g
- Topping:broken frozen raspberries
250 g
- suck on semolina
250 g
- apple pectin
6 g
Difficulty:[usr 4]
Prepare the ingredients for the vanilla shortbread dough:
Work with the wooden spatula, the icing sugar and the softened butter, until obtaining a homogeneous mixture.
Add the egg yolks, liquid vanilla and continue to mix until well incorporated.
Finally add the flour.
Blend again until smooth. compact ball.
Finish with your hands.
Knead quickly and leave to cool before using.
Place the dough on a floured work surface. Roll out the pastry.
Lay out the shortbread pastry on the 26 cm high pie rings.
Line the circle, cut the edges flush.
Lay a sheet on the bottom of the raw pastry lightly greased aluminum foil on the bottom surface. Add the necessary quantity of baking stones to cover the entire bottom of the dough.
Bake in a hot oven, 180°C, for about twenty minutes to blind-bake the bottom of the dough.
At the end of cooking, remove the blind-baked stock from the oven, remove the sheet of aluminum foil containing all the cooking pits. Reserve the bottom.
Passion fruit device:
In a mixing bowl, break the whole eggs.
Mix with a whisk and add the powdered sugar.
Blanch the preparation with a whisk.
Finally add the passion fruit juice . To homogenize the preparation, you can give a hand blender a few seconds.
Pour the preparation into the blind-baked tart base.
Lay out the raspberries (balls) on the surface pies.
Bake in a hot oven at 180°C for about 20 minutes until the mixture is no longer liquid.
Take out of the oven and cover with the topping (raspberry jelly).
Source:Les Vergers Boiron, recipe created by Serge Bréda (Meilleur Ouvrier de France)
